The impact of single and double hydrogen bonds on crystallization and melting regimes of Ajwa and Barni lipids

The present study was conducted to assess the impact of single and double hydrogen (H 2) bonds of the prominent long chain triacylglycerols (TAGs) of Ajwa and Barni lipids. The impact of double H 2 bond was in situ monitored in order to mitigate the problem of fat agglomeration and crystal aggregation. HPLC data demonstrated that the contents of 1,2-dioleoyl-3-linoleoyl-sn-glycerol (OOL) of Ajwa and Barni lipids were 13.78% and 16.24%, whereas, their relative contents for 2,3-dilinoleoyl-1-oleoyl-sn-glycerol (OLL) were 14.45% and 11.05%, respectively. The impact of double H 2 bonds dropped the solid fat content (SFC) of Ajwa lipid from 1% at 20°C to 0.5% at body temperature (37°C), taking Barni lipid as reference. Their impact reduced the transition temperature 2 times and gained an enthalpy (δH) of 4.37J/g and 2.31J/g during crystallization and melting regimes, respectively. This study revealed that the increase in the average number of double bonds within the aliphatic structure of the long chain TAGs enhanced the chemical structure of Ajwa and Barni lipids to participate as functional food ingredients. © 2012 Elsevier Ltd.